This is it! Homemade tempeh sausage crumbles folded into a classic stuffing with sourdough bread, carrots, celery, onion, thyme, and sage. Vegan…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
- 16 ounces tempeh (from two 8 ounce packages)
- 1/4 cup water
- 1 tablespoon fennel seed
- 1 tablespoon dried basil
- 1.4 teaspoon smoked paprika
- 1 tablespoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon dried sage (I love Penzey Spices Rubbed Sage, can also use fresh if you don’t have dried)
- 3 garlic cloves, minced
- 1/4 cup soy sauce
- 1/2 teaspoon pure maple syrup
- 3 tablespoons olive oil
Sourdough Stuffing
- 1/2 cup butter, plus more for greasing pan (I used Earth Balance baking sticks; or regular butter for a non-vegan version. Don’t substitute oil, you want the flavor of butter)
- 1 lb. sourdough bread, cut into small cubes
- 1 large onion, finely chopped
- 4 celery stalks, finely chopped
- 2 carrots, finely chopped
- 1/2 cup dry white wine
- 2 tablespoons fresh sage, chopped
- 2 tablespoons fresh thyme leaves, chopped
- 1/4 cup finely chopped parsley
- 1/4 – 1/2 teaspoon salt (Earth Balance is salty, so if you use an unsalted butter, you’ll want more salt)
- 1/2 teaspoon freshly ground pepper
- 3 cups vegetable stock
Preparation Method
- Heat a large skillet over medium heat.
- Crumble the tempeh using a box grater or finely chop using a knife.
- Add to the skillet along with 1/4 cup water. Let steam until all water is absorbed, stirring occasionally.
- Add in the spices and garlic and toast for 1 minute until fragrant.
- Add in the soy sauce, maple syrup and oil and let cook for 5-8 minutes until browned and crispy. Set aside.
- Preheat oven to 300 degrees F. Lightly butter a large (9×13″) baking dish and set aside.
- Cube bread and place in a single layer on a baking sheet (will likely need two baking sheets) and toast until dried out but not overly browned, about 25-30 minutes. Remove from oven.
- While bread is cooking, heat the butter in a large saucepan over medium heat.
- Add the onion, celery, and carrots and cook, stirring occasionally, until vegetables are very tender but not browned, about 15 minutes.
- Add the wine and scrape any browned bits on the bottom of the skillet.
- Bring to a boil and cook until wine is mostly evaporated about 3-4 minutes. Toss in sage, thyme, and parsley.
- Increase oven temperature to 350 degrees F.
- Add bread, tempeh sausage and vegetable mixture in a large bowl and add 2 cups of stock, toss well to combine.
- You want the bread mixture to absorb all of the broth and be “wet” but not have any visible broth in the bowl. Add the salt and pepper.
- Slowly add the rest of the broth, tossing every 1/4 or so until all combined.
- Let sit for 10 minutes until all broth is absorbed. Season, adding more salt/pepper if needed.
- Transfer stuffing to prepared dish and cover with foil. Bake for 40 minutes.
- Remove foil, increase temperature to 425 degrees F. and bake another 20-25 minutes until golden brown on top.
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